Fake Hot & Sour Soup

My local Cub supermarket has done a major re-set of their store. There
is now a big "International" section with about 6 feet of Japanese
stuff. Not to mention the Hispanic comestibles.

On a whim, I picked up a package of Nong Shim brand (I think that's the
brand) Shin Ramyun Noodle Soup, Hot & Spicy (Spicy underlined) flavor.
I cooked it according to package directions and added about 2
tablespoons of white vinegar in the bowl to make it sour. I've eaten
worse stuff. It's really spicy (too hot for Rob) but I'll keep a pack
around for medicinal purposes. It cost about $.69. Supposedly two
servings (3 cups water to cook the noodles and seasoning in), but I ate
it all.
Nutritionally, it's pretty bad if you're on a low-fat diet, but it DOES
provide 44% of the day's sodium. "-) Jeez.
--
-Barb, <http://www.jamlady.eboard.com> The Nylons added 4-3-05.

"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

My local Cub supermarket has done a major re-set of their store. There
is now a big "International" section with about 6 feet of Japanese
stuff. Not to mention the Hispanic comestibles.

On a whim, I picked up a package of Nong Shim brand (I think that's the
brand) Shin Ramyun Noodle Soup, Hot & Spicy (Spicy underlined) flavor.
I cooked it according to package directions and added about 2
tablespoons of white vinegar in the bowl to make it sour. I've eaten
worse stuff. It's really spicy (too hot for Rob) but I'll keep a pack
around for medicinal purposes. It cost about $.69. Supposedly two
servings (3 cups water to cook the noodles and seasoning in), but I ate
it all.
Nutritionally, it's pretty bad if you're on a low-fat diet, but it DOES
provide 44% of the day's sodium. "-) Jeez.
--

Mmmm, yes it makes a quick meal and I always have packets on hand. I
ususally add some grated carrot, mushrooms, chives and/or green onion and
shrimp - thanks for the vinegar tip, I never thought of that.

Elaine

In article <[email hidden]>, "elaine"

Quoted message said:

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

My local Cub supermarket has done a major re-set of their store. There
is now a big "International" section with about 6 feet of Japanese
stuff. Not to mention the Hispanic comestibles.

On a whim, I picked up a package of Nong Shim brand (I think that's the
brand) Shin Ramyun Noodle Soup, Hot & Spicy (Spicy underlined) flavor.
I cooked it according to package directions and added about 2
tablespoons of white vinegar in the bowl to make it sour. I've eaten
worse stuff. It's really spicy (too hot for Rob) but I'll keep a pack
around for medicinal purposes. It cost about $.69. Supposedly two
servings (3 cups water to cook the noodles and seasoning in), but I ate
it all.
Nutritionally, it's pretty bad if you're on a low-fat diet, but it DOES
provide 44% of the day's sodium. "-) Jeez.
--

Mmmm, yes it makes a quick meal and I always have packets on hand. I
ususally add some grated carrot, mushrooms, chives and/or green onion and
shrimp - thanks for the vinegar tip, I never thought of that.

Quoted message said:

Elaine

It would appear that my 'Japanese" shelves also have Korean stuff -- I
just noticed that the company is from Seoul, Korea. Imported by Rockman
Co. in Commerce, California. Elaine, do you add the veggies you
mentioned when you cook it or after, raw?
--
-Barb, <http://www.jamlady.eboard.com> The Nylons added 4-3-05.

"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

In article <[email hidden]>,

Melba's Jammin said:

In article <[email hidden]>, "elaine"
<[email hidden]> wrote:

<snip>

Quoted message said:

Quoted message said:

Mmmm, yes it makes a quick meal and I always have packets on hand. I
ususally add some grated carrot, mushrooms, chives and/or green onion and
shrimp - thanks for the vinegar tip, I never thought of that.

Quoted message said:

Elaine

It would appear that my 'Japanese" shelves also have Korean stuff -- I
just noticed that the company is from Seoul, Korea. Imported by Rockman
Co. in Commerce, California. Elaine, do you add the veggies you
mentioned when you cook it or after, raw?

My name is not Elaine, but this is not my fault. Mom and dad called me
Dave and the name stuck.

I put veggies in early, as the water is coming up to temperature. But I
don't let them boil until they turn mushy. In my view, they should have
more or less the same texture as in stir fry. If I'm dropping an egg in
there (which I often do) I put the egg in as soon as the water boils,
add the veggies when the egg is set, and then drop in the noodles and
fix'ns. Then I usually eat it.

That's what I usually do ... honest!

Regards,
Dave W.

--
Living in the Ozarks
For email, edu will do.

During times of universal deceit, telling the truth
becomes a revolutionary act. - George Orwell, (1903-1950)

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>, "elaine"

Quoted message said:

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

My local Cub supermarket has done a major re-set of their store.

There

Quoted message said:

Quoted message said:

Quoted message said:

is now a big "International" section with about 6 feet of Japanese
stuff. Not to mention the Hispanic comestibles.

On a whim, I picked up a package of Nong Shim brand (I think that's

the

Quoted message said:

Quoted message said:

Quoted message said:

brand) Shin Ramyun Noodle Soup, Hot & Spicy (Spicy underlined) flavor.
I cooked it according to package directions and added about 2
tablespoons of white vinegar in the bowl to make it sour. I've eaten
worse stuff. It's really spicy (too hot for Rob) but I'll keep a pack
around for medicinal purposes. It cost about $.69. Supposedly two
servings (3 cups water to cook the noodles and seasoning in), but I

ate

Quoted message said:

Quoted message said:

Quoted message said:

it all.
Nutritionally, it's pretty bad if you're on a low-fat diet, but it

DOES

Quoted message said:

Quoted message said:

Quoted message said:

provide 44% of the day's sodium. "-) Jeez.
--

Mmmm, yes it makes a quick meal and I always have packets on hand. I
ususally add some grated carrot, mushrooms, chives and/or green onion

and

Quoted message said:

Quoted message said:

shrimp - thanks for the vinegar tip, I never thought of that.

Quoted message said:

Elaine

It would appear that my 'Japanese" shelves also have Korean stuff -- I
just noticed that the company is from Seoul, Korea. Imported by Rockman
Co. in Commerce, California. Elaine, do you add the veggies you
mentioned when you cook it or after, raw?

Barb, I add them raw when the packaged stock is boiling . Finely sliced
for mushrooms, green onions and grated for the carrots. The shrimp in my
freezer is ususally cooked - so I pop that in at the end.

Elaine

"Dave W." <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Melba's Jammin said:

In article <[email hidden]>, "elaine"
<[email hidden]> wrote:

<snip>

Quoted message said:

Quoted message said:

Mmmm, yes it makes a quick meal and I always have packets on hand. I
ususally add some grated carrot, mushrooms, chives and/or green onion

and

Quoted message said:

Quoted message said:

Quoted message said:

shrimp - thanks for the vinegar tip, I never thought of that.

Quoted message said:

Elaine

It would appear that my 'Japanese" shelves also have Korean stuff -- I
just noticed that the company is from Seoul, Korea. Imported by Rockman
Co. in Commerce, California. Elaine, do you add the veggies you
mentioned when you cook it or after, raw?

My name is not Elaine, but this is not my fault. Mom and dad called me
Dave and the name stuck.

I put veggies in early, as the water is coming up to temperature. But I
don't let them boil until they turn mushy. In my view, they should have
more or less the same texture as in stir fry. If I'm dropping an egg in
there (which I often do) I put the egg in as soon as the water boils,
add the veggies when the egg is set, and then drop in the noodles and
fix'ns. Then I usually eat it.

That's what I usually do ... honest!

Hey Dave or couldabeen Elaine,

Do you stir the egg - I'm just not getting this egg thing - in soup, rice
or anything for that matter..............guess I should practice.

Elaine

elaine said:

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

My local Cub supermarket has done a major re-set of their store.

There

Quoted message said:

Quoted message said:

is now a big "International" section with about 6 feet of Japanese
stuff. Not to mention the Hispanic comestibles.

On a whim, I picked up a package of Nong Shim brand (I think that's

the

Quoted message said:

Quoted message said:

brand) Shin Ramyun Noodle Soup, Hot & Spicy (Spicy underlined)

flavor.

Quoted message said:

Quoted message said:

I cooked it according to package directions and added about 2
tablespoons of white vinegar in the bowl to make it sour. I've

eaten

Quoted message said:

Quoted message said:

worse stuff. It's really spicy (too hot for Rob) but I'll keep a

pack

Quoted message said:

Quoted message said:

around for medicinal purposes. It cost about $.69. Supposedly two
servings (3 cups water to cook the noodles and seasoning in), but I

ate

Quoted message said:

Quoted message said:

it all.
Nutritionally, it's pretty bad if you're on a low-fat diet, but it

DOES

Quoted message said:

Quoted message said:

provide 44% of the day's sodium. "-) Jeez.
--

Mmmm, yes it makes a quick meal and I always have packets on hand. I
ususally add some grated carrot, mushrooms, chives and/or green

onion and

Quoted message said:

shrimp - thanks for the vinegar tip, I never thought of that.

Elaine

But Barb's package doesn't say "Hot and Sour", according to her it says
"Hot and Spicy", which of course is sort of redundant... as averse to a
*Cold* soup that is also "Spicy". Traditional Chinese "Hot and Sour
Soup" is both hot temperature wise as well as hot-spicy, and also
sour... and of course would need a thickener. Barb says nothing about
adding a thickener, and her's is a noodle soup... there are no noodles
in traditional Chinese hot and sour soup. Anyway, from the info
supplied I wouldn't try turning that Hot and Spicy soup into Hot and
Sour soup, not unless the package directions offer that option with an
explanation about thickening. And there are soup mix packets for "Hot
& Sour Soup", I've tried a couple-three brands, they're awful, they're
only a spice mix, no tradional veggies, etc, and they cost about a buck
forty nine. I can do just as well, actually better, by doctoring a
14¢ packet of Ramen, which I do quite often, typically my lunch twice
a week... just yesterday in fact with the last bit of left over pork
roast diced in, some sliced celery and garlic and a handful of frozen
peas and corn. Plain Ramen does nothing for me but used as a base,
jazzed up it's a great way to dispatch LOs.

Sheldon

elaine said:

Hey Dave or couldabeen Elaine,

Do you stir the egg - I'm just not getting this egg thing - in soup,

rice

Quoted message said:

or anything for that matter..............guess I should practice.

Well, I'm not Dave but....he may do his egg differently in the ramen
soup, but I mix the egg up and slowly pour it into the soup while
stirring. Let it cook for a moment.

Also, if the usual vinegar is too sharp Japanese rice wine vinegar is
very good.

Mac

In article <[email hidden]>,

Sheldon said:

elaine said:

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

My local Cub supermarket has done a major re-set of their store.

There

Quoted message said:

Quoted message said:

is now a big "International" section with about 6 feet of Japanese
stuff. Not to mention the Hispanic comestibles.

On a whim, I picked up a package of Nong Shim brand (I think that's

the

Quoted message said:

Quoted message said:

brand) Shin Ramyun Noodle Soup, Hot & Spicy (Spicy underlined)

flavor.

Quoted message said:

Quoted message said:

I cooked it according to package directions and added about 2
tablespoons of white vinegar in the bowl to make it sour. I've

eaten

Quoted message said:

Quoted message said:

worse stuff. It's really spicy (too hot for Rob) but I'll keep a

pack

Quoted message said:

Quoted message said:

around for medicinal purposes. It cost about $.69. Supposedly two
servings (3 cups water to cook the noodles and seasoning in), but I

ate

Quoted message said:

Quoted message said:

it all.
Nutritionally, it's pretty bad if you're on a low-fat diet, but it

DOES

Quoted message said:

Quoted message said:

provide 44% of the day's sodium. "-) Jeez.
--

Mmmm, yes it makes a quick meal and I always have packets on hand. I
ususally add some grated carrot, mushrooms, chives and/or green

onion and

Quoted message said:

shrimp - thanks for the vinegar tip, I never thought of that.

Elaine

But Barb's package doesn't say "Hot and Sour", according to her it says
"Hot and Spicy", which of course is sort of redundant... as averse to a
*Cold* soup that is also "Spicy". Traditional Chinese "Hot and Sour
Soup" is both hot temperature wise as well as hot-spicy, and also
sour... and of course would need a thickener. Barb says nothing about
adding a thickener, and her's is a noodle soup... there are no noodles
in traditional Chinese hot and sour soup. Anyway, from the info
supplied I wouldn't try turning that Hot and Spicy soup into Hot and
Sour soup, not unless the package directions offer that option with an
explanation about thickening. And there are soup mix packets for "Hot
& Sour Soup", I've tried a couple-three brands, they're awful, they're
only a spice mix, no tradional veggies, etc, and they cost about a buck
forty nine. I can do just as well, actually better, by doctoring a
14¢ packet of Ramen, which I do quite often, typically my lunch twice
a week... just yesterday in fact with the last bit of left over pork
roast diced in, some sliced celery and garlic and a handful of frozen
peas and corn. Plain Ramen does nothing for me but used as a base,
jazzed up it's a great way to dispatch LOs.

Sheldon

It all worked out okay for me, Sheldon. The Hot & Sour soup we eat
around here is hot (is that necessarily the same as spicy?). And it is
often thicker than I like it -- I like broth-y soup. And I know there
are no noodles in the real McGillah. And now that I know how satisfying
that bowl of ramen noodle soup was, I'll probably be faking it even more
with an 8 cent packet of ramen noodle soup, with vinegar and maybe hot
sauce added to it. Like I said, it was Fake Hot & Sour Soup. :-) I've
had other, more expensive Hot & Sour Soup mixes that I haven't enjoyed
as much as this mouthburner.
--
-Barb, <http://www.jamlady.eboard.com> The Nylons added 4-3-05.

"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

In article <[email hidden]>, "elaine"
<[email hidden]> wrote:
(snip)

Quoted message said:

Quoted message said:

It would appear that my 'Japanese" shelves also have Korean stuff
-- I just noticed that the company is from Seoul, Korea. Imported
by Rockman Co. in Commerce, California. Elaine, do you add the
veggies you mentioned when you cook it or after, raw?

Quoted message said:

Barb, I add them raw when the packaged stock is boiling . Finely sliced
for mushrooms, green onions and grated for the carrots. The shrimp in my
freezer is ususally cooked - so I pop that in at the end.

Elaine

Thanks, Elaine. The package illustration looks more like garnishes once
in the bowl.
--
-Barb, <http://www.jamlady.eboard.com> The Nylons added 4-3-05.

"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

elaine said:

Mmmm, yes it makes a quick meal and I always have packets on hand. I
ususally add some grated carrot, mushrooms, chives and/or green

onion and

Quoted message said:

shrimp - thanks for the vinegar tip, I never thought of that.

Elaine

You can make Hot & Sour Soup in 20-minutes.

Easy Hot & Sour Soup

* 4 cups of chicken stock or broth
* 3 tablespoons soy sauce
* 1/4 cup cooked shredded chicken or pork
* 1/2 cup mushrooms, sliced or diced
* 1/2 tablespoon garlic red chili paste
* 1/4 teaspoon ground white pepper
* 1/4 cup white vinegar
* 1/4 cup canned bamboo shoots, julienned
* 3 oz block of tofu, cut into 1/4 inch dice
* 2 tablespoons cornstarch and 2 tablespoons cold water
* 1 egg, beaten
* 2 green onion stalks, diced (including tops)
* 1/2 teaspoon toasted sesame oil

-Bring chicken broth to a simmer in a 2-quart saucepan.
-Add soy sauce, shredded meat, mushrooms and garlic red chili paste.
-Simmer for five minutes.
-Add white pepper, white vinegar, bamboo shoots, tofu.
-Simmer for five minutes.
-Combine two tablespoons of cornstarch with two tablespoons of cold
water in a cup. Stir until mixture is smooth. Add cornstarch mixture to
soup and stir well.
-Simmer for five minutes until soup is thickened.
-Beat egg in a cup until yolk and white are combined. Pour beaten egg
slowly, in a fine stream into soup. Stir soup several times.
-Wait 30 seconds.
-Add green onions and sesame oil to soup. Stir well. Remove from heat.

If you want to add Asian type mushrooms or other ingredients, go for
it.

Rusty

Melba's Jammin said:

It all worked out okay for me, Sheldon. The Hot & Sour soup we eat
around here is hot (is that necessarily the same as spicy?). And it is
often thicker than I like it -- I like broth-y soup. And I know there
are no noodles in the real McGillah.

I became more of a fan f Hot and Sour soup when it was one of the soups that
was delivered here after my wife was one of the successful bidders at a
church auction. It was a broth style of Hot and Sour. To tell you the truth,
I was not too keen on Hot and Sour soup every since I has some of the thick
creamy style in a Chinese restaurant and there was a gob of something bubbly
in it that looked suspiciously like saliva.

Dave Smith" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Melba's Jammin said:

It all worked out okay for me, Sheldon. The Hot & Sour soup we eat
around here is hot (is that necessarily the same as spicy?). And it is
often thicker than I like it -- I like broth-y soup. And I know there
are no noodles in the real McGillah.

I became more of a fan f Hot and Sour soup when it was one of the soups

that

Quoted message said:

was delivered here after my wife was one of the successful bidders at a
church auction. It was a broth style of Hot and Sour. To tell you the

truth,

Quoted message said:

I was not too keen on Hot and Sour soup every since I has some of the

thick

Quoted message said:

creamy style in a Chinese restaurant and there was a gob of something

bubbly

Quoted message said:

in it that looked suspiciously like saliva.

Ok, that sounds gross - maybe I'm not reading this correctly. Saliva;
bubbly gobs..... ?

You like - or not?

Elaine

elaine said:

Quoted message said:

I was not too keen on Hot and Sour soup every since I has some of the

thick

Quoted message said:

creamy style in a Chinese restaurant and there was a gob of something

bubbly

Quoted message said:

in it that looked suspiciously like saliva.

Ok, that sounds gross - maybe I'm not reading this correctly. Saliva;
bubbly gobs..... ?

You like - or not?

I prefer the broth type that is free of saliva-like bubbles.

Excellent recipe!
I tried it over the weekend and it tirned out very well indeed- not to
mention that its so quick and fast as well.
If anyone was wanting another good (fake) hot'n sour soup from the
supermarket, I recommend Thai Kitchen's Tom Yum Hot & Sour Soup. It's a
little on the watery side if you follow direct instrucitons, but that
can easily be remedied with a little extra cornstarch, or using less
water. Another interesting quirk I found when eating hot'n sour soup is
that a little Chinese red vinegar at the bottom of your bowl adds a
good bit of flavor and sweetness, along with a dash of color.
Try these if you get the chance and tell me what you all think.

Ricky

In article <[email hidden]>,

Quoted message said:

elaine said:

Hey Dave or couldabeen Elaine,

Do you stir the egg - I'm just not getting this egg thing - in soup,

rice

Quoted message said:

or anything for that matter..............guess I should practice.

Well, I'm not Dave but....he may do his egg differently in the ramen
soup, but I mix the egg up and slowly pour it into the soup while
stirring. Let it cook for a moment.

Also, if the usual vinegar is too sharp Japanese rice wine vinegar is
very good.

Mac

Yeah, like Mac does. I get that simmering water swirling in the pot and
slowly pour the beaten egg in toward the outside of the whirlpool, where
the water is moving the fastest. I usually don't have to touch the
egg(s) once they're in the water. By the time the water slows down the
egg is cooked.

Regards,
Dave

--
Living in the Ozarks
For email, edu will do.

During times of universal deceit, telling the truth
becomes a revolutionary act. - George Orwell, (1903-1950)

email hidden said:

Excellent recipe!
I tried it over the weekend and it tirned out very well indeed- not to
mention that its so quick and fast as well.
If anyone was wanting another good (fake) hot'n sour soup from the
supermarket, I recommend Thai Kitchen's Tom Yum Hot & Sour Soup. It's a
little on the watery side if you follow direct instrucitons, but that
can easily be remedied with a little extra cornstarch, or using less
water. Another interesting quirk I found when eating hot'n sour soup is
that a little Chinese red vinegar at the bottom of your bowl adds a
good bit of flavor and sweetness, along with a dash of color.
Try these if you get the chance and tell me what you all think.

Ricky

I have never heard of Chinese red vinegar. Is it something that is
readily available in either the Asian section of a major supermarket
or a typical Asian grocery store? Would one be able to use it in a
salad dressing? I live in Los Angeles where Asian ingredients are
easily found and have never seen or heard of it, so I'm just a little
curious.

Ginny

Ginny Sher said:

I have never heard of Chinese red vinegar. Is it something that is
readily available in either the Asian section of a major supermarket
or a typical Asian grocery store? Would one be able to use it in a
salad dressing? I live in Los Angeles where Asian ingredients are
easily found and have never seen or heard of it, so I'm just a little
curious.

The vinegar used in 'real' hot and sour soup is Chinkiang _black_
vinegar. It's an aged vinegar, sort of the the Chinese equivalent of
balsamic. Readily available in asian stores, certainly can be used in
a salad dressing where you want a strong flavor. Very good in many
dishes, including sweet and sours. Whether it would salvage the 'fake'
soup this thread is about, I dunno. -aem

aem said:

Ginny Sher said:

I have never heard of Chinese red vinegar. Is it something that is
readily available in either the Asian section of a major supermarket
or a typical Asian grocery store? Would one be able to use it in a
salad dressing? I live in Los Angeles where Asian ingredients are
easily found and have never seen or heard of it, so I'm just a little
curious.

The vinegar used in 'real' hot and sour soup is Chinkiang _black_
vinegar. It's an aged vinegar, sort of the the Chinese equivalent of
balsamic. Readily available in asian stores, certainly can be used in
a salad dressing where you want a strong flavor. Very good in many
dishes, including sweet and sours. Whether it would salvage the 'fake'
soup this thread is about, I dunno. -aem

Thanks, aem. I've seen black vinegar, although I have never tried it
in any recipes before. I'll look for the red (and black) stuff next
time I'm in the "Asian" aisle of the market.

Ginny